Cauliflower rice and blistered cherry tomatoes roast side by side on one sheet pan, giving you a low-effort base loaded with color and char while a fillet of salmon crisps up in a hot skillet nearby. That skin gets deeply golden before a quick flip finishes the fish to a perfect flaky opaque, then the same pan turns golden garlic slices and briny capers into a glossy pan sauce brightened with fresh lemon juice and finished with a swirl of ghee. Everything lands over a bed of baby arugula, so the peppery greens wilt just slightly under the warm cauliflower rice and juicy tomatoes. A final spoonful of that garlic-caper sauce ties the bowl together, with extra lemon wedges on the side for anyone who wants more zip. It's a whole-foods, produce-forward dinner built entirely around real ingredients, which makes it a natural fit for a Paleo table. Each bowl comes together on essentially one pan and one skillet, so cleanup is as easy as the meal is satisfying.
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Preheat the oven to 425°F (220°C). Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces. Spread the cauliflower rice on one half of a large sheet pan, toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, and spread into an even layer.
Toss the cherry tomatoes on the other half of the sheet pan with 1 tbsp olive oil and 1/4 tsp salt. Transfer the pan to the oven and roast for 20–22 minutes, until the cauliflower rice is lightly golden at the edges and the tomatoes are blistered and beginning to burst.
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